Cheesecake!

Cheesecake!
okay, so if you don’t know what a cheesecake is, then you’ve been living under a rock.
Just saying.
more to the point: The other day, I made my very first home-made cheese cake! It was plain, true, but absolutely amazing. Why did i make it? well, because; a) I like to make good food, and b) store-bought cheesecakes can get pricy.
Any way, the recipe I used can be found here. 

so, for all of you who wish to make your own, here is the recipe I used:

Ingredients

• 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
• 12 graham crackers (3-by-5 inch)
• 1/4 cup sugar
• 1/4 teaspoon coarse salt
• 2 1/2 pounds bar cream cheese, room temperature
• 1 1/2 cups sugar
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• 4 large eggs
• 1 cup sour cream

Directions

1. Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
2. Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
3. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving

Edits: the water is to make sure the cheesecake doesn't break while cooking, but it's entirely cool if the surface does split.

--issa